Calabrian macaroni with sausage and ricotta

6 servings

Ingredients

Quantity Ingredient
This traditional rustic dish form southern Italy shows how just two
Choice ingredients - sausages and ricotta - result in a truly satisfying
Main course. Complete it with a crisp green salad dressed with
Vinaigrette.
½ pounds Hot italian sausages (about 3)
1 pounds Penne or macaroni
1 pounds Ricotta cheese
¼ cup Chopped fresh parsley
1 teaspoon Hot pepper flakes (optional)
½ teaspoon Pepper
¼ teaspoon Salt
pinch Nutmeg
1 cup Grated pecorino romano cheese

Directions

Prick sausages. In skillet, bring sausages and ¼ cup water to simmer over medium heat; cook, turning often, for 3-4 minutes or until water evaporates. Cook, turning often, for 8 minutes, or until no longer pink inside; drain on paper towels. Chop coarsely.

Meanwhile, in pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm. Drain in colander, reserving 1 cup liquid. In same pot, combine ¾ cup of the reserved cooking liquid, the ricotta, parsley, hot pepper flakes, pepper, salt and nutmeg.

Stir in sausages, then penne. Mix in remaining cooking liquid if necessary to make mixture glossy. Serve sprinkles with romano cheese. Makes 6 servings. Per Serving: about 550 calories, 29 gram protein, 21 gram fat, 60 gram carbohydrate, excellent source calcium.

Origin: Canadian Living, October 1994. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-29-94

Related recipes